Inside the Home of Instant Pot

Re:Inside the Home of Instant Pot by solipsism on Monday December 18, 2017 @06:30AM (#15950922)

People with their crazy rice strategies. I found the secret to perfect rice every single time and it's as easy as can be. The secret: cook it like pasta. Plenty of water so it won't evaporate away, test it now and then (you don't even have to taste it, you can tell by the texture), and when it's ready strain it. No other strategy has been so consistently perfect, not to mention stress-free. No ratios. Any variety. No problems.

Side bonus: a lot of that nasty arsenic washes away instead of sticking to the rice and going in your body.

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Re:Inside the Home of Instant Pot by slantyyz on Monday December 18, 2017 @11:18AM (#15952671)

>> People with their crazy rice strategies.

You're making assumptions that your definition of "perfect" is the same as everyone else's. There are cultural differences with respect to the preference of the actual texture and stickiness of the rice.

For example, my Chinese parents basically don't like the stickiness or texture of rice made by any other culture. It might be close minded, but it does illustrate that different cultures have different standards for what makes rice "perfect".

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Re:Inside the Home of Instant Pot by gambiting on Monday December 18, 2017 @06:55AM (#15951042)

Yep, that's my strategy and that's why I don't understand the complexity people talk about. I only cook long grain rice though. I throw it in a pan with a lot of water, boil until it's done, strain. Like you said - just like pasta.

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Re:Inside the Home of Instant Pot by TheSpiceIsLife on Monday December 18, 2017 @06:51AM (#15951020)

Oh, I should probably mention I have a bit of a penchant for hotboxing cooked food in general. So it's more of a crazy good-cook strategy than a specifically crazy rice cooking strategy.

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